Step 1

In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding.

Step 2

Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch.

Step 3

Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon.

Step 4

Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.)

Step 5

Refrigerate for 2 hours or up to 24 hours.